For the tomatoes

• 2 pints cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• Salt and freshly ground pepper

For the cauliflower rice

• 1/2 head of cauliflower, chopped coarsely
• 1/2 small onion, finely diced
• 1 tbsp coconut oil
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground pepper, to taste

For the lamb

• 4 double lamb rib chops, Frenched
• Extra virgin olive oil
• Salt and freshly ground pepper
• Coconut oil, for the pan
• For the sauce
• 1/4 cup red onion, finely diced
• 1/4 cup white wine vinegar
• 1 cup chicken stock
• 1 tbsp whole grain mustard
• Salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

2. While the tomatoes are roasting, prepare the cauliflower rice. Place the cauliflower into a food processor and pulse until reduced to the size of rice grains. Melt the coconut oil in a nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the cauliflower, season with salt and pepper, and cover. Cook for 7-10 minutes until the cauliflower has softened, and then toss with parsley.

3. To make the lamb, preheat the oven to 325 degrees F. Pat the lamb chops dry and rub with olive oil. Generously season both sides with salt and pepper. Heat one tablespoon of coconut oil in a cast iron skillet. When the pan is hot, add the ribs to the pan and sear for 2-3 minutes on all sides until golden brown.

4. Place the skillet in the oven and bake for 5-8 minutes until the lamb reaches desired doneness. Let rest for 10 minutes before serving.

5. While the lamb is resting, add the red onion to the skillet with the pan drippings from the lamb. Sauté for 3-4 minutes, then add the white wine vinegar. Turn the heat to high and cook until the vinegar has mostly evaporated. Add the stock and bring to a boil, cooking until the sauce reduces by half. Stir in the mustard, and season to taste with salt and pepper. Pour over lamb rib chops to serve.

Ingredients

•  2 tbsp extra virgin olive oil
• 1 lb. boneless skinless chicken breast
•  3 chipotle peppers
• 4 tbsp adobo sauce
•  1/3 cup cilantro, chopped
• Juice of 1 lime
• 1/2 red bell pepper, diced
•  2 scallions, thinly sliced
•  1 head lettuce, rinsed
•  Salt and freshly ground pepper

Instructions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.

2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.

3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

For the salad

• 2-3 cups shredded romaine lettuce
• 1/4 cup red onion, diced
• 3 tbsp sliced black olives
• 3 green onions, chopped
• 8 oz. ground beef
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/8 tsp dried oregano
• 1/8 tsp paprika
• Salt and pepper, to taste

For the dressing

• 1/2 avocado, pit removed
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp fresh cilantro, chopped
• 1 tbsp water
• Pinch of salt

Directions

To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.

Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 pork tenderloin (about 1 1/2 lbs.)
•  Salt and pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

For the apples

• 1 tbsp coconut oil
• 1 small white onion, peeled and diced
•  1 green apple, peeled and diced
• 2/3 cup orange juice
• 1/2 tsp cinnamon
• Pinch of ground cloves
•  Pinch of salt
• 1 tbsp lemon juice
• 6 cups fresh spinach
• Horseradish sauce, to serve

Instructions

1. Preheat the oven to 425 degrees F. To cook the apples, melt the coconut oil in a saucepan over medium heat. Sauté the onion for 4-5 minutes until soft. Add the apple, cinnamon, cloves, salt, and 1/3-cup of orange juice. Cook for 5 minutes, stirring occasionally, and then add the remaining orange juice. Cook for 10 more minutes, and then add the lemon juice and a splash of water if necessary to prevent the apples from sticking to the pan. Cook about 5 minutes further until the apples are completely golden and caramelized.

2. Meanwhile, heat one tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the pork generously with paprika, garlic, salt, and pepper. Sear for 6-8 minutes, turning to brown on all sides.

3. Transfer the skillet to the oven and cook for 15-20 minutes, until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

4. Place the washed, slightly damp spinach in a pot over medium-high heat and cover. Cook for 3-4 minutes until wilted.

5. To serve place a handful of spinach and caramelized apples onto a serving plate and top with slices of pork loin and a dollop of horseradish sauce.